Description
This Cheesecake Factory Italian Lemon Cream Cake is a luscious and tangy dessert featuring moist lemon-infused cake layers filled and frosted with creamy lemon-flavored whipped cream. Perfectly balanced with fresh lemon juice and zest, this cake offers a bright and refreshing citrus experience that is ideal for spring and summer celebrations or any time you crave a decadent yet light lemon treat.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Filling
- 1 cup heavy cream
- 1/2 cup lemon juice
- Lemon zest (optional)
Icing
- 4 tablespoons sugar
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 2 teaspoons lemon zest
Decoration
- Powdered sugar (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which ensures a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to fully combine and add structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt for even distribution of leavening agents and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in alternating batches with the whole milk, mixing gently to avoid overworking the batter.
- Add Lemon and Vanilla: Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined for a bright, aromatic flavor.
- Divide Batter: Pour the batter evenly into the two prepared cake pans, smoothing the tops for even baking.
- Bake: Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool for 10 minutes in the pans before transferring them onto a wire rack to cool completely, preventing moisture build-up.
- Prepare Filling: Whip together the heavy cream, lemon juice, and optional lemon zest until thickened to create a light and tangy filling.
- Mix Icing: Combine sugar, lemon juice, heavy cream, and lemon zest until smooth to create a luscious lemon icing for frosting.
- Assemble Cake: Once the cakes are fully cooled, spread the lemon cream filling between the cake layers, then frost the top and sides with the lemon icing for a beautiful finish.
- Decorate: Optionally dust the completed cake with powdered sugar before serving for added elegance and sweetness.
Notes
- You can substitute the whole milk with buttermilk for a slightly tangier taste and fluffier texture.
- Make sure the butter is softened but not melted for proper creaming.
- For best results, allow the cake layers to cool completely before applying the filling and icing to avoid melting.
- The lemon zest is optional in the filling but adds extra fragrance and flavor if used.
- Store the cake refrigerated, covered, to maintain freshness, and consume within 3-4 days.
- If desired, garnish with fresh lemon slices or edible flowers for a decorative touch.
